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Choco slice - by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait

Cercle V Calendar x Daniel Jongsma

"Choco slice" by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait.

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Biscuit valrhona essentials

Valrhona Essentials, 30 years of innovation

In 2025, Valrhona is celebrating the 30th anniversary of this emblematic collection, which encapsulates the principles of transmission, innovation and pastry-making excellence.

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Fleurs de Cerise et Pétales de Chocolat Macaé - by Chefs Corentin Courtien & Andeme n’na Chancia at restaurant L'insouciant, in France

Cercle V Calendar x Corentin Courtien & Andeme n’ na Chancia

"Fleurs de Cerise et Pétales de Chocolat Macaé" by Chefs Corentin Courtien & Andeme n’na Chancia at restaurant L'insouciant, in France.

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Millot Plantation Madagascar

From producer to maker: 100% traced, fair-trade cocoa

Chocolate is one of those universal pleasures that span ages and cultures. And yet, behind every bean lies a supply chain that is undergoing rapid change. Due to threats linked to climate change, widespread poverty among producers and unsustainable farming practices, cocoa is becoming increasingl...

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Terra Brown - by Pastry Chef Simone Passolungo, at the artisanal chocolate shop Monte Fondente in Italy

Cercle V Calendar x Simone Passolungo

"Terra Brown" by Pastry Chef Simone Passolungo, at the artisanal chocolate shop Monte Fondente in Italy.

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Mosaïque - by Pastry Chef Ruban García Chacón at Pâtisserie Domi Vélez, in Spain

Cercle V Calendar x Ruban García Chacón

"Mosaïque" by Pastry Chef Ruban García Chacón at Pâtisserie Domi Vélez, in Spain.

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Le Fil Rouge by Valrhona at Louvre Abu Dhabi

A Night of Chocolate Alchemy at the museum with Le Fil Rouge by Valrhona at Louvre Abu Dhabi

Under the patronage of Her Highness Sheikha Alyazia Bint Nahyan Al Nahyan, Valrhona hosted an unforgettable immersive evening at the Louvre Abu Dhabi, celebrating the community, artistry and craftsmanship of fine chocolate with "Le Fil Rouge by Valrhona."

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Texture de Chocolat - by Florian Mongai, Sous-Pastry Chef at La Co(o)rniche Hotel

Cercle V Calendar x Florian Mongai

"Texture de Chocolat" by Florian Mongai, Sous-Pastry Chef at La Co(o)rniche Hotel.

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Signature Chocolate Cake - by Jonathan Soukdeo, Executive Pastry Chef at Rosewood Hotel in Hong Kong

Cercle V Calendar x Jonathan Soukdeo

"Signature Chocolate Cake" by Jonathan Soukdeo, Executive Pastry Chef at Rosewood Hotel in Hong Kong.

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Easter egg ecole valrhona 2025

Easter 2025 l’École Valrhona Egg

For Easter 2025, L’École Valrhona is unveiling a creation that highlights the richness of individual creativity channelled into a collective project. Thirteen pastry chefs took part in this ambitious project, each expressing their own creative flair with a unique chocolate identity produced using...

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